Ham and Eggs Frittata Biscuits

1 can (16 oz) Pillsbury Grands Refrigerated Buttermilk or Southern Style Biscuits
3 eggs
1 1/4 to 1 1/2 teaspoons dried Italian seasoning
1/2 cup diced cooked ham
4 oz (1 cup) shredded Italian cheese blend
1/4 cup roasted red bell peppers (from a jar ), drained & chopped
1/2 cup diced seeded Italian plum tomatoes
2 Tablespoons thinly sliced fresh basil leaves Fresh basil sprigs
Cherry tomatoes

Heart oven to 375 degrees F Spray a large cookie with nonstick cooking spray.

Separate dough into 8 biscuits; place 3 inches apart on sprayed cookie sheet. Press out each biscuit to form 4-inch round with 1/4 inch high rim around outside edge.

Beat 1 of the eggs in small bowl. Brush over tops and sides of biscuits. Sprinkle with 1 teaspoon of the Italian seasoning.

In another small bowl, combine remaining 2 eggs and remaining 1/4 to 1/2 teaspoon Italian seasoning; beat well. Spoon egg mixture evenly into indentations in each biscuit. Top with ham, 1/2 cup of the cheese, roasted peppers, tomatoes, sliced basil and remaining 1/2 cup cheese.

Bake at 375 for 15 to 20 minutes or until biscuits are golden brown and eggs are set. Garnish with basil sprigs and cherry tomatoes.

This recipe came from Pillsbury Bake-Off Booklet